Beef and Cabbage Soup
This comforting soup combines tender ground beef with shredded cabbage and tomatoes, creating a nourishing meal that's easy on the stomach.
Equipment
- Large Soup Pot
Ingredients
- 1 whole yellow onion finely diced
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 pound ground beef
- 5 cups shredded cabbage about 1 pound
- 2 cans stewed tomatoes 15 oz each, with juices
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Freshly cracked black pepper to taste
- 6 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 whole lemon
- 1 handful fresh parsley chopped
Instructions
- Heat olive oil in a large soup pot over medium heat. Add diced onion and minced garlic, stirring until softened, about 5 minutes.
- Add ground beef and cook until browned. Drain excess fat if necessary.
- Stir in shredded cabbage, stewed tomatoes, oregano, basil, and black pepper. Pour in beef broth and Worcestershire sauce, mixing well.
- Cover and bring to a boil. Reduce heat to low and let simmer for about 30 minutes.
- Taste and adjust seasoning as needed. Squeeze in the juice of 1 lemon and add chopped parsley before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.